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Wednesday, November 19, 2008

Beautiful Butternut Squash

We had this tonight - or, half of it - roasted in a pan, with a generous amount of salt and pepper. Then we put it in a wonderful risotto with bacon, peas and spinach. A little mascarpone and a lotta parmesan. 'twas very nice.

11 comments:

You could roast it in thin wedges--leave the skin on, it's tasty in this--with wedges of red onion and some good sausages. Tuck in some sprigs of rosemary, thyme and bay. It turns into a sticky, glorious autumn feast. Serve with some tomato sauce.

I made some gorgeous pumpkin pots de creme a few weeks ago with BNS, which were amazing. I'm eyeing up a caramelised BNS tart from a new cookbook, too.

You might be able to tell that butternuts are one of my favourite vegetables!!

I made butternut squash soup tonight... cooked cubed squash and potatoes in some butter with coarse salt and pepper, pureed it, then added some heavy cream and freshly grated parmesan....and then poured it over some roasted chestnuts. Divine!

New to London I have found the Butternut squash is standard at many food markets' supply of winter vegetables. It's my new darling. I cook it, roast it and I have even baked a delicious lemon cake on finely crated butternut.